# Cooking from frozen success **URL:** \ **Category:** Anova Precision® Cooker\ **Tags:** frozen\ **Created:** [July 14, 2022, 11:40am UTC](https://community.anovaculinary.com/t/cooking-from-frozen-success/30861 "2022-07-14T11:40:03Z")\ **Posts on this page:** 4\ **Page:** 1
**Author:** ![Douglas](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/douglas/32/7533_2.png) [@Douglas](https://community.anovaculinary.com/u/Douglas)\ **Post date:** [July 14, 2022, 11:40am UTC](https://community.anovaculinary.com/t/cooking-from-frozen-success/30861/1 "2022-07-14T11:40:03Z")
All of my APO cooks for the last few weeks have been from frozen using Douglas Baldwin’s ‘Practical Guide’ Table 2.3 Table 2.3: Approximate heating times for frozen meat. Yesterday I did this below recipe, and it was very good, from frozen. I added the ‘sauce’ to the frozen meat as I was repackaging for SV and returned the meat to the freezer until time to start. > **[Sous Vide Lemon Rosemary Salmon](https://recipes.anovaculinary.com/recipe/sous-vide-lemon-rosemary-salmon)** > > This recipe is one that will change the minds of salmon-skeptical everywhere. The rosemary & lemon combination is so incredibly yummy, especially with crispy seared skin and the garlic chip and caper garnishes, that I dare you to find someone who... ---
**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Post date:** [July 14, 2022, 5:38pm UTC](https://community.anovaculinary.com/t/cooking-from-frozen-success/30861/2 "2022-07-14T17:38:09Z")
I have done salmon filets this way as well. Proteins I have tried from frozen all have worked well. ---
**Author:** ![BroBruce](https://avatars.discourse-cdn.com/v4/letter/b/bbe5ce/32.png) [@BroBruce](https://community.anovaculinary.com/u/BroBruce)\ **Post date:** [December 29, 2022, 8:11pm UTC](https://community.anovaculinary.com/t/cooking-from-frozen-success/30861/3 "2022-12-29T20:11:38Z")
Unfortunately my first experience cooking frozen salmon was not a good one, the fish came out watery and fishy tasting. I cooked 4 small salmon (sockeye the size of trout) skin on for 45 min at 120º. I had thawed the fish out, applied a herbal rub and resealed before cooking. The fish were very soft as well. Should I have cooked them longer? Hotter? Thanks! ---
**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Post date:** [December 29, 2022, 8:20pm UTC](https://community.anovaculinary.com/t/cooking-from-frozen-success/30861/4 "2022-12-29T20:20:21Z")
Time and temperature look good. Thin filets may take less time than a inch or more thick one. It may have been the fish. Thin pieces from towards the tail tend to taste different